Hot-Smoked Wild Duck

Name: Heiß geräucherte Wildente
Total time: 4 h
Ingredients: 18 g Meersalz; 10 g Brauner Zucker; 6 g Geräuchertes Paprikapulver; 4 g Schwarzer Pfeffer (fein gemahlen); 3 g Wacholderbeeren (fein gemahlen); 3 g Getrockneter Thymian; 3 g Knoblauchpulver

SmokingGameHot SmokingMedium4-6 hrs74-77 °C120-135 °CCherry + Oak

Wild duck has a robust, aromatic meat that is particularly well-suited to hot-smoking. A spiced rub of herbs and spices enhances the characteristic game flavour. Smoking at moderate temperature results in tender, juicy duck meat with crispy skin.

Ingredients(for 1 kg)

Sea salt18 g

Brown sugar10 g

Smoked paprika6 g

Black pepper (finely ground)4 g

Juniper berries (finely ground)3 g

Dried thyme3 g

Garlic powder3 g

Instructions

Seasoning

4-12 hours

Mix all rub ingredients well. Rub the oven-ready wild duck generously on all sides and under the skin with the spice mixture. Allow to rest covered in the refrigerator.

Tempering

30-45 minutes

Take the duck out of the refrigerator at least 30 minutes before smoking and allow it to reach room temperature. Preheat the smoker to 120-135 °C in the meantime.

Smoking

3-4 hours

Add cherry and oak wood chips to the smoker. Place the wild duck on the rack breast-side up. Smoke until a core temperature of 74-77 °C is reached at the thickest part of the breast.

Resting and Serving

10-15 minutes

Remove the smoked duck from the smoker, loosely cover and allow to rest for 10-15 minutes. Then carve and serve.

Pro Tip

Pierce the skin of the wild duck several times with a toothpick before seasoning so that the fat can render more easily and the skin becomes nicely crispy during smoking.

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